Snoek can be baked, poached, fried or smoked, but the traditional way to serve it is grilled over the coals with boiled sweet potatoes.
- 1 Snoek
- Olive oil
- Salt & pepper to taste
- 180ml Apricot jam
- 120ml Butter
- Juice of 1 lemon
- 4 Garlic cloves, chopped
- 20ml Soy sauce
- 60ml White Wine
- Using a small pot, either on the fire or on the stove, sauté the garlic in the butter, add the apricot jam, lemon juice, soy sauce, and the white wine.
- Heat and stir until everything is melted and combined.
- Oil the skin side of the fish with olive oil so it helps the skin from sticking to the grid. You can also use spray.
- Cook on the grid, on the non-skin side, as well as on the skin side of the fish.
- Salt and pepper the fish to taste. The snoek should be braaied for about 15 minutes.
- About 12 minutes on the skin side, and 3 minutes on the flesh side, depending on the size of the snoek and warmth of the coals.
- Baste the fish either with a spoon or a brush during the time the flesh side is up. When you turn the fish onto the flesh side, be careful not to burn the fish, as it browns quickly. Snoek is best served with freshly baked bread and sweet potatoes